A typical western diet nowadays is made up of too many acidic foods. To combat the negative health effects this has on the body we need to consume alkaline foods, in particular organic green vegetables. There is no better way to do this than by juicing – instead of trying to eat our way through large amounts of fibrous greens, rather we are able to extract the goodness into a form much easier to consume. Consuming alkaline green drinks can prevent us from becoming sick. It has been shown that an alkaline diet helps in the reduction of bone loss. Others make claims that it can help with serious illnesses as well as mental illness such as depression.
Green vegetables are rich sources of minerals like potassium. They contain an abundance of vitamins, such as A, C and K. Green leafy vegetables are also high in iron.
My Green Juice Recipe
- 1 Cucumber (organic, if you cannot get organic then peel the cucumber to remove most of the pesticides)
- 1 Lemon
- 1 Green pepper – full of Vitamin C
- 2 Apples
- Half bunch celery
- Small bunch spinach (alternate every other day, as spinach contains oxalic acid which inhibits the absorption of iron)
- Small bunch rocket
- Small bunch parsley – jam packed full of iron J
- 3-6 tsp Spirulina powder (alternate one week on, one week off Spirulina as it contains B12 analogues which block the B12 receptor sites and can make you B12 deficient. Make sure you are on a high dose B12 supplement. But don’t leave Spirulina out, as it is an amazingly nutritious food.)
- 3 – 6tsp Barley grass powder such as AIM’s Barley Life
- Add filtered water (enough to make 1 litre of green juice)
Any of these ingredients may be left out, doubled up or swapped out with whatever is green in your fridge J
Green juice should be drunk ideally 20 minutes after juicing. Make sure you drink the whole 1 litre, even if you have to space it out during the day.
Happy juicing J
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